Crispy Oven-Baked Chicken Cutlets
Crispy Oven-Baked Chicken Cutlets are sliced crosswise to stay tender and juicy, with no pounding required, and coated for a golden, crunchy finish. Ready in 30 minutes, they make an easy, satisfying main entrée.
Servings 4 servings
Ingredients
- 1 pound boneless skinless chicken breasts cut crosswise
- ½ cup fresh milled soft white flour (or all-purpose flour)
- 2 eggs
- 2 tablespoons milk
- 1 ½ cups breadcrumbs
- ¾ cup grated Parmesan cheese
- 3 teaspoons garlic powder
- 2 teaspoons Italian seasoning
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons olive oil or melted butter for brushing
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper or a lightly greased wire rack.
- Cut 1 pound boneless skinless chicken breasts in small strips crosswise. No need to pound them or flatten them. Set up the dredging stations: in one shallow bowl, place ½ cup fresh milled soft white flour (or all-purpose flour); in a second, whisk together 2 eggs and 2 tablespoons milk; in a third, combine 1 ½ cups breadcrumbs, ¾ cup grated Parmesan cheese, 3 teaspoons garlic powder, ½ teaspoon paprika, 1 teaspoon sea salt, and ½ teaspoon black pepper.
- Dredge each chicken breast in flour on all sides and shake off the excess.
- Dip the floured chicken piece into the egg mixture, making sure all sides are evenly covered.
- Press the chicken piece firmly into the breadcrumb mixture, making sure it’s fully covered and flattened.
- Place the breaded chicken cutlets on the prepared baking sheet. Lightly brush or spray the tops with 2 tablespoons olive oil or melted butter for brushing to help them crisp in the oven.
- Bake for 18-22 minutes, flipping halfway through, until the chicken is golden brown, crispy, and reaches an internal temperature of 165°F (74°C).
Notes
Storage: Chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm in a preheated 375°F (190°C) oven for 5-10 minutes or until heated through. These cutlets can also be frozen for up to 1 month; freeze on a baking sheet first, then transfer to a freezer-safe bag or container, and reheat in the oven straight from frozen, adding a few extra minutes to ensure thorough heating.
Helpful Tips:
- Start with dry chicken - pat the chicken dry with paper towels to remove as much moisture as possible.
- Even coating - press the breadcrumbs firmly onto each piece to ensure the coating sticks and creates a crisp crust.
- Flatten without pounding - press each chicken piece firmly into the breadcrumb mixture to flatten it, which helps it to cook evenly and crisps the coating - no pounding needed.
Nutrition
Calories: 472kcal | Carbohydrates: 47g | Protein: 40g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 172mg | Sodium: 1374mg | Potassium: 640mg | Fiber: 3g | Sugar: 3g | Vitamin A: 469IU | Vitamin C: 1mg | Calcium: 289mg | Iron: 4mg